It’s the holiday season, and I have a new (red!) KitchenAid Stand Mixer. It was absolutely time to break it in, so I decided to go with my favourite Christmas cookie: biscotti! I love chocolate biscotti, and anything orange-flavoured reminds me of Christmas… inspiration called, and these cookies answered.

As I am experimenting with new-to-me gluten-free flours, I’ve used two of my favourites here: buckwheat and brown rice flour.

In a food processor, combine dry ingredients (including vanilla) until the chocolate and nut pieces are the size of peas. Set aside.

In a stand mixer with the whisk attachment, beat the eggs until they create a thin ribbon on the surface when the beater is raised. Add the agave mixture, and beat until just combined.

Change the stand mixer attachment to the flat paddle. Add the dry ingredients and beat until just combined.

Divide the batter into 3 equal pieces, and form each into a log. Place on a baking sheet lined with a Silpat or parchment paper. Bake at 350 F for 25 minutes, or until the logs are just firm to the touch. Remove from oven and let cool for 20 minutes on a wire rack.

With a serrated knife, cut diagonal slices of the log, 3/4″ thick. Arrange slices on the baking sheet, and bake at 350 F until the biscotti are dried out and firm to the touch, around 10 minutes more.

Transfer back to wire rack, and let cool completely.

Melt the remaining 4 oz. of chocolate, and drizzle over top of the cooled biscotti with a fork, or dunk one end of the biscotti into the chocolate.

Fun to make….great last minute small gift..
havent dipped them yet, will do this morning…
the second round of cooking after cutting, not sure of length of time to leave in oven..
they seem hard…not sure if I should have left them in a few minutes longer.
really good, may even make a second batch, thks so much
Fran